How to Fold Whipped Egg Whites into Cake Batter

To fold whipped egg whites into cake batter, cut down through the centre with a spatula, scoop up batter from the bottom and bring it up the side and over the foam. Rotate the bowl a little and repeat. This motion combines the mixtures while keeping as much of the air beaten into the whites as possible.

How do you move the spatula from bottom to top?

Choose a wide, shallow bowl and a flexible spatula. Follow any order of addition specified in your recipe. Reach the bottom, sweep up the side and turn the batter back towards the centre. Turn the bowl in small increments so you can work from different spots. The white streaks in the photo show a batter still being folded.

When should you stop folding?

Make one last sweep along the bottom. Stop when the colour is even, with no pockets of white foam or heavy batter at the bottom. Working the batter after the streaks disappear can reduce the foam’s volume. Proceed to the cooking step without tasting the raw batter.

FAQ

How many folds does it take?

There is no fixed number. Bowl width and batter consistency affect how many strokes you need. Look for an even colour and texture.

See the same motion in the whipped-egg-white step of our red lentil bread.

Sources

King Arthur Baking on folding cake batter · King Arthur Baking on folding pancake batter · FDA on raw flour and batter